Missouri stove top meal!

I don't know if you have seen this post so today I'm re-posting so as to share some food memories I have growing up in a small Northeastern Pa town. (Some refer to it as the Coal Region).


My brother and I have different recollections of what our parents would call this meal.  I thought it was Dad who called it Missouri and he says it was Mom.  It really doesn't matter whomever we both agree on the ingredients and that we both liked it.  Today I made it with a touch of my way..  Here it is:

1 lb. ground beef (lean)
4 tablespoons olive oil
1 medium onion sliced or diced
2 cloves garlic(minced)
3 basil leaves chopped or dried(**note:  optional today I used fresh basil pesto)
3 potatoes peeled and sliced in medium slices.
1 -14.5 oz. can Petite Diced tomatoes(juice included)
 salt and lots of pepper

10/28/15

I added fresh pesto to my meat and onion mix while saute'ing.

In  a large dutch oven  place olive oil add beef and salt and lots of pepper. Brown slightly.  Add sliced or diced onion, garlic and basil and potatoes.  Cook until potatoes start to brown.  Add diced tomatoes juice and all. Cook for approximately 1 hour or until potatoes are tender and juice is absorbed a bit.  Enjoy!  Happy Cooking!


Note:  I had made fresh basil pesto the other night and used it (instead of garlic and basil) to saute' my ground beef (3 tablespoons). You can do that too if you have jarred pesto it adds a bit of a punch to the dish.

Here's my Pesto recipe if you would like.

• 1/2 cup freshly grated Pecorino Romano chese
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves

Salt and freshly ground black pepper to taste.  Put all ingredients in mini chopper or food processor. Grind until all are blended. If you are not using it immediately, do not put cheese in, until ready to use.. This freezes well in small portion size baggies..

10/31/12
10/28/15